Caramel Pound Cake recipe

3 from 2 votes

Moist, buttery Caramel Pound Cake topped with a rich brown sugar caramel glaze. This easy homemade cake melts in your mouth and is perfect for caramel lovers!

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: caramel pound cake

Servings: people

Calories: 734kcal

Author: Ashley Frederick

Ingredients

Ingredients needed for the Caramel Pound Cake:
3 c All-Purpose Flour
1 c Unsalted Butter - room temperature (two sticks)
⅓ c Shortening
2 c Light or dark brown sugar
1 c Granulated sugar
1 c Buttermilk - room temperature
5 Large Eggs - room temperature
½ teaspoon Baking Powder
½ teaspoon Salt
2 tsps Vanilla flavor (extract)
Ingredients needed for the Caramel Icing:
1 c Light or dark brown sugar
14 oz. Condensed milk
3 tbsps Unsalted butter
2 tsps Vanilla flavor (extract)
¼ teaspoon Salt
Chopped pecans (optional)

US Customary - Metric

Instructions

To make the Pound Cake:
Preheat your oven to 325 degrees.
Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and shortening together until combined.
Then slowly add in the granulated sugar and then the brown sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
Mix in the vanilla flavoring.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
Spray a 12-cup bundt pan with baking spray.
Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 minutes. The cake is done when the toothpick comes out clean/with moist crumbs.
Remove the cake from the oven and allow it to cool for 10 minutes before removing it from the pan.
To make the icing:
Heat a large saucepan to medium heat.
Add the brown sugar, butter, salt, and condensed milk to the pan.
Simmer for approximately 5 minutes, stirring frequently.
Remove it from the heat and add the vanilla flavoring.
Pour the icing over the cake as desired. Allow the icing to set, then serve and enjoy!

Video

Notes

⇢ Use room temperature ingredients – Butter, eggs, milk, and buttermilk should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

Nutrition